Barbecued Potato, Corn, and Chicken Salad
Ingredients
600g (about 5 total) chicken thigh fillets
1/4 tsp ground cumin
1/2 tsp ground coriander
3/4 tsp smoked paprika
140ml extra virgin olive oil
1kg baby kipfler potatoes, scrubbed
2 corn cobs, husk and silks removed
4 long green shallots, thinly sliced
1 cucumber, finely chopped
2 long green chillies, seeds removed, finely chopped
Juice of 1 lime, plus 2 tsp finely grated zest
1 small garlic clove, crushed
1 chipotle chilli in adobo sauce, finely chopped
1/2 cup (150g) whole egg mayonnaise
1/4 bunch coriander, sprigs picked
The legendary barbecue brings this recipe together, and will have your guests asking for seconds.
Instructions
Combine chicken with ground cumin, 1/4 tsp each ground coriander and paprika, and drizzle with 2 tbs oil. Stir to coat chicken then cover and set aside to marinate at room temperature.
2.Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until just tender. Drain and cool completely then halve larger potatoes. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tbs oil and grill for 6-8 minutes until charred and completely cooked.
Remove potatoes from grill and cool completely. Season chicken and barbecue for 10-12 minutes, turning once, until cooked through. Set aside to rest, then cut into thick slices. Drizzle corn with 1 tbs oil and grill for 10 minutes or until charred. Remove from heat and cool, then slice kernels from cob.
Combine shallot, cucumber and chilli in a bowl with remaining 1/4 tsp ground coriander, 1/2 tsp paprika, and 2 tbs oil. Add lime juice, zest and garlic and season.
Combine chipotle with mayonnaise and spread over a serving platter. Top with potato, corn, sliced chicken and cucumber mixture. Scatter over coriander sprigs and serve immediately.
Recipe and image courtesy of Barbecued potato, corn and chicken salad recipe - Recipes - delicious.com.au